Tomatillo Chicken Over Cous Cous

Currently, my San Diego garden is overflowing with tomatillos.  Did I plant them?  Nope!  They are actually gifts from my compost.  Don't you just love it when that happens?  I do!  My late Aunt Julie was the first to introduce to the concept of composting, and to her I am forever grateful.  Every year when I use the gorgeous black dirt of my compost to start my garden I begin to see the gifts of my labor.  I always observe anxiously to see what the seedlings turn into.  Very exciting I know! ;o) But, I do enjoy it.  So, today I share with you my Tomatillo Chicken Recipe.  Enjoy!


Ingredients:
1 1/2 lbs tomatillos, husks removed and chopped roughly
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp olive oil
1/2 cup cilantro
1/4 tsp salt
1/2 lime, juiced
2 chicken breasts, cut into chunks
1 cup dried Cous Cous

Directions:

First, sauté onions and garlic in olive oil for 3 minutes. Next, add in tomatillos and sauté for 10 minutes. Meanwhile, cook chicken in a non-stick skillet sprayed with cooking spray.  Season with salt and pepper and set aside. To the tomatillo mixture add in the chopped cilantro and season with salt.  With a blending stick or in a food processor blend until mixture is smooth.  In a saucepan, cook cous cous according to package directions (generally a 1 cup to 1 cup ratio).  You can either cook the cous cous in water or chicken broth. Squeeze lime juice into the tomatillo salsa and serve over chicken and cous cous, quinoa, or brown rice.